For me it's 72 to 78 because that is all I'm capable of delivering right now. That's probably not ideal, but I don't have any way of providing a micro-envirnoment specifically for my beer. It is conditioned at the ambient temperature of my house.

If you want to cool it down, i.e. cold-condition, it will take more than a day or two to have any real effect; more like two or three weeks minimum.

If you will be bottling and secondary will be in a carboy, then I would secondary an ale at the same temperature as the primary. If you keg, I would skip the seconday carboy and go straight to cold-conditioning in a keg.